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Maple Brined Turkey with Pomegranate Glaze

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Ingredients

1 packaged Fire & Flavor’s Gourmet Turkey Kit (includes brine, rub, and brining bag)*

OR: 2 cups kosher salt, 1 cup brown sugar, and ¾ cup pure maple syrup

Zest of 1 orange

1 tablespoon fresh thyme

½ tablespoon black peppercorns, crushed

1 whole fresh or thawed turkey (about 14 pounds), neck and giblets removed

1 large brining bag

4 quarts ice water

3 tablespoons cooking oil

Your favorite spices, combined in a spice rub

½ cup Fire & Flavor’s Roasting Glaze, optional**

*This Gourmet Turkey Kit comes with a brine flavored with maple sugar, orange, and holiday herbs. The brining bag is included and the Maple Brown Sugar Rub is wonderful when rubbed on the skin just before roasting.

**It’s my own product, I know! But I am in love with the roasting glaze, not only for turkey, but for salmon, pork tenderloins, and even wild game. We use high quality pomegranates and the caramelized skin is worth it! Visit fireandflavor.com for more.

Directions

  1. If using Fire & Flavor’s brine, prepare according to package directions.  If making your own, in large stock pot set over medium heat, dissolve salt, sugar, and syrup in 4 quarts of water.  Stir in zest, thyme, and pepper; set aside to cool.
  2. Place turkey breast side down in brining bag and set inside a roasting pan or ice-filled cooler for support. Pour brine and ice water into bag and seal tightly, removing excess air. Brine in refrigerator or ice-filled cooler for 1 hour per pound of turkey. (Do not brine longer.)
  3. Preheat oven to 350 degrees and position rack in lower third of oven. Remove turkey from brine, rinse if desired, and pat dry. Rub outer skin with oil and spice rub from kit (if using), or your own blend of spices. Let rest at room temperature for 30 minutes before roasting.
  4. Place turkey on a V rack set inside roasting pan.  Tuck wing tips behind back and loosely tie legs together. Roast turkey until an instant-read thermometer inserted between leg and thigh registers 165 degrees,about 2½ hours. If using glaze, brush turkey with ¼ cup of glaze and roast until skin begins to brown, about 15 minutes. Brush with remaining glaze and roast until the skin is deep gold and thermometer inserted between the leg and thigh registers 175 degrees, about 15 minutes longer. Transfer the turkey to a carving board and let rest 30 minutes before carving.
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